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Russian Brussels Sprouts Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.65
Energy (kCal)880.125
Carbohydrates (g)104.4732
Total fats (g)40.0284
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and trim the Brussels sprouts. Cut a crosswise incision ½ inch deep in bottom of sprouts and sauté them for 5 minutes in butter. | 2. Add heated stock and potatoes (the latter cut in ½-inch dice, lightly sprinkled with salt and pepper). | 3. Bring to boil, lower heat, cover and simmer 20 minutes. | 4. Adjust seasonings with salt and pepper, and garnish with minced fresh parsley or dill and dollops of sour cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brussels sprout 1 lb 195.045 40.5966 15.3314 1.3608
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    beef stock 3 cups 514.08 56.0196 18.9756 24.2676
    potato 3 -4 lb 0.0 0.0 0.0 0.0
    salt - - - -
    pepper - - - -
    cream sour - - - -
    parsley minced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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